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–+ servings
Portrait photo of a the finished fig cake recipe.

Upside-Down Olive Oil Fig and Rosemary Cake Recipe

Frances Kellar
This is the perfect cake for easy fall entertaining featuring a beloved fall fruit. Enjoy as a dessert as part of your fall entertaining or with a cup of coffee for an indulgent breakfast.
4 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 1 9-inch round cake pan

Ingredients
  

  • 120 grams of Sonora whole wheat flour
  • 130 grams almond flour
  • 4 grams baking powder
  • 2 grams kosher salt
  • ¼ teaspoon ground cinnamon
  • 180 grams granulated sugar
  • 2 teaspoons chopped fresh rosemary leaves removed from stem
  • ⅔ cup olive oil
  • ¼ cup plain Greek yogurt
  • 1 teaspoon vanilla bean paste
  • 2 large eggs
  • Fig Layer
  • * ⅓ cup turbinado sugar
  • * 10-12 fresh figs stems removed and sliced in half

Instructions
 

  • Preheat oven to 350℉/180℃. Generously grease a 9” round cake pan with butter and all purpose flour. This will help to ensure the cake doesn’t stick. For added insurance, line the cake pan with a round of parchment paper, if desired.
  • Sprinkle ⅓ cup of turbinado sugar evenly along the bottom of the cake pan. Remove the stems and slice 10 to 12 figs in half, lengthwise along the stem. Arrange the figs along the bottom of the pan, cut side down. You can start from the center and move outwards in arranging your halved figs.
  • In a small mixing bowl, rub the chopped fresh rosemary into the sugar to infuse it with flavor. Set to the side.
  • In a large mixing bowl, whisk together the flours, the rosemary infused sugar, cinnamon, salt, and baking powder. Set aside.
  • In a separate mixing bowl, whisk together the olive oil, eggs, yogurt, and vanilla.
Fold in the dry ingredients with the wet ingredients and gently stir until just combined. Pour cake batter over the top of the figs and spread evenly until the batter meets the edges of the cake pan.
  • Place cake pan on a rimmed baking sheet and bake for 40 to 50 minutes, until the center is set and not jiggly and the edges are golden brown. A toothpick inserted in the center should come out clean.
  • Cool cake on a wire rack for about 20 to 30 minutes. Use a butter knife or offset spatula and run it along the outer edges of the cake, pushing the blade towards the center of the cake pan to loosen the edges. This will help to remove any potentially stuck portions.
  • Using a large or oversized plate, place plate on top of the cooled cake then flip so bottom of cake pan is now on top. Tap the bottom of the cake pan to help loosen the cake. Gently remove the cake pan, lifting straight up, to reveal the fig topping. Garnish with a sprinkle of powdered sugar.
  • Store the cake lightly covered at room temperature for two days, or refrigerate covered for 3-4 days.
Keyword brunch menu, easy desserts, Fall recipes, easy entertaining, fig recipes, olive oil cake
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